A little time consuming, but it is a great dish if you miss your slightly greasy fried chicken. Since I am the only one eating today, I made only half the recipe and there is still a ridiculous amount of this stuff left, easily enough to feed four more people. Here’s a picture of my plate with black eyed peas and kale.

I listened carefully to the video and transcribed the instructions, which I’ve included below. After watching the video and noting how the dish is put together, you can print the typed directions out.

Though I made only half the recipe, cooked up, the chick’n filled up a gallon size freezer bag; there was plenty enough to serve 5 adults, four if they are really greedy.

So I calculated the nutrition for the vegan mock fried chicken (or fried chick’n) based on 10 servings and the estimated amount of oil absorbed during cooking per the total recipe (easy to do by measuring how much I had left). I also estimated the amount of flour which stayed on and coated the seitan vs. the amount I had to throw out. I think these estimates are pretty dead on.

Note the grams of fat and the calories per serving. If you are struggling with your weight, or have issues with your cardiovascular system, this is probably not a dish you should eat frequently — save it for treats when guests come over and you want to wow them with the deliciousness of vegan cuisine!

Take 2 cups of vital wheat gluten and lightly season it as you would do with fried chicken (onion powder, garlic powder, black pepper, etc.) Do not over-season or it will prevent the gluten from binding properly.

Add 1 Tablespoon of salt. Mix dry ingredients together thoroughly.

Use 2 Tablespoons of fast acting yeast for each 1 cup of vital wheat gluten, so throw that in too and mix it in.

Pour in 1 cup of cold water and mix flour mixture well.

Slowly add another 1 cup of cold water until you get a sticky ball. Knead lightly with hands to complete mixing process, then let sit in a warm place free of drafts for 45-60 minutes to rise.

Right before mixture has finished rising, put on a pot with 1 quart of vegetable stock in it and heat to boiling.

Once mixture has fully risen, cut it into 1″ x 3″ strips. Lightly stretch the strips until very thin (holes are okay), then drop into the boiling stock. Let boil for 2 minutes, then remove from pot.

Immediately place into bowl containing seasoned flour, just as you would regular fried chicken. At this point you can feel free to use more seasonings.

Set pot with about 1 to 1.5 cups peanut or canola oil on the stove to medium. Let it get to frying temperatures.

When seitan strip is fully coated with seasoned flour on both sides, drop it into the pan of hot oil to fry.

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This sounds good! Yes, I am definitely a fan of fried chicken, so this sounds good! I wonder if it would be possible to fry this chicken in only a little bit of oil (and then finish it in the oven) so that it doesn’t absorb so much oil. Hmm…

The good thing about seitan is its inexpensive, so you can feel free to experiment. My suggestion is that you just make half the recipe (using 1 cup of VWG vs. two) in case the baked version isn’t quite up to your standards. If it worked, please let me know!

Yes, don’t reheat it in the oven! lol! No, actually you can, but you have to partially wrap it in foil first and just warm it for maybe 10 minutes. The foil will help seal the moisture in, but leave it exposed to air enough that it remains crispy. You just want to knock the chill off it, not recook it since its not a flesh food.

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